Baker s oven



=(No Model.)

E. A. C. PETERSEN.

BAKERS OVEN.

Patented Mar. 2.9, 1898.

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EDWARD A. C. PETERSEN, OF CHICAGO, ILLINOIS.

BAKERS OVEN.

SPECIFICATION forming partof Letters Patent No. 601,586, dated March 29, 1898.

Application filed September 30,1897. Serial No. 653,555. (No modem.

To all whom t may concern:

Be it known that I, EDWARD A. C. PETER- SEN, a citizen of the United States, residing at the city of Chicago, in the county of Cook and State of Illinois, have invented a certain new and useful Improvement in -Bakers Ovens, of which the following is a full, clear,

and exact description, reference being had to the accompanying drawings, forming a part of this specification.

The obj ect of my invention is to produce an oven that can be quickly and economically heated to the temperature necessary for baking bread, &c., and which can be quickly cooled down to the temperature for baking cakes, doc.

My invention has also for its object to improve the details of construction of abakers oven.

My invention consists in featu res'of novelty hereinafter fully described, and pointed out in the claims.

Figure I is a vertical-longitudinal section of my improved oven, taken on the line II, Fig. III. Fig. II is a vertical transverse section taken on the line II II, Fig. I. Fig. III is a like view, part in elevation, taken on the line III III, Fig. I. Fig. IV is a detail vertical longitudinal section taken on the line IV IV, Fig. III. Fig. V is a vertical transverse section taken on line V V, Fig. IV. Fig. VI is an enlarged end view of one of the fluelinings or tiles used to form the lower set of the lues of the oven.

In the drawings I have shown a double oven; but it is evident that it may be built in single form.

1 represents the lire-boxes, which communicate with the longitudinal lues 2, that eX- tend rearwardly to a vertical transverse inner soot-chamber 3, located beneath the inner end of the longitudinal baking-chamber 4, and the upper end of which communicates with forwardly-extending longitudinal flues 5, located on the ues 2 and between the flues 2 and the hearth ofthe baking-chamber.

The iiues 2 and 5 are made of what is known in the trade as flue-lining fire-clay tiles, the lues 2 being preferably larger than the flues 5. Flues can be thus made very cheaply, can be easily cleaned, as they present a smooth surface, and they offer a minimum resistance to the radiation of heat While the products of combustion are passing therethrough, and they also cool quickly when the temperature of the oven is to be reduced.

As the products of combustion pass through the upper part of the chamber 3 from the flues 2 into the iiues 5 soot is deposited in the chamber 3, which may be removed through a suitable opening in one side of the oven. From the lines 5 the heat and products of combustion pass into transverse horizontal lues 6 and thence into vertical dues 7, which conduct them to transverse horizontal flues 8, from whence they passinto longitudinal pipes 9 in the upper part of the baking-chamber, and which conduct the heat-and products of combustion into transverse rear flues 10 at the back of the oven. Beneath the fines 10 there is a second vertical transverse outer sootchamber 11, separated from the baking-chamber 4 and from the chamber 3 by means of a transverse wall12. As the heat and products of combustion pass through the lues 10 from the pipes 9 soot is deposited in the chamber 11 and may be removed through an opening in one side of the oven. From the iiues l0 the heat and products of combustion pass through the forwardly-extending longitudinal flues 13 to a transverse horizontal ue 14 in the upper front part of the oven, and which communicates with the chimney or uptake 15. The lues 13, like the iues 2 and 5, are made of flue-lining, for the reasons given.

With an oven thus constructed the bakingchamber can be quickly and economically heated to the desired temperature, and when it is desired to cool off the baking-chamberas, for instance, when it has been used for baking bread and it is desired for use in baking cakesit can be quickly done by causing a circulation of air through the nues. This is accomplished by providing the oven with vertical side nues 16, located, preferably, near the back of the oven and lead to transverse horizontal iiues 16a, which form a communication between the upper part of the cham ber 3 and the chimney 15. These iiues preferably extend vertically through the side walls of the oven and then forwardly over the top of the oven to the chimney, as shown at 17, Fig. I. They are provided with dam- IOS of the oven and the period of baking, and then by opening the dampers 18 and by opening the doors of the baking-chamber the heat is drawn from the baking-chamber and the iues to the chimney. The circulation of the heat and the products of combustion are shown by full arrows in Figs. I and II and the circulation during the cooling process is shown by feather-less arrows.

'Itis desirable for the comfort of the person operating the oven to keep the front Wall of the oven as cool as possible, and to accomplish this without weakening the front Wall of the oven by leaving a hollow chamber or flue therein, as has heretofore been suggested, I build in the front wall a tier of perforated or hollow bricks 19. (See Figs. I, IV, and V.) The bricks are placed so that the openings extend in a horizontal direction across the oven and open into a vertical iiue 20., which may communicate'with the chimney or uptake, as shown by dotted lines B in Fig. III, so as to cause a circulation of air through the openings in the bricks 19. The bricks 19 extend entirely across the front of the oven, so as to take in outside air to provide'for the circulation.

I claim as my invention- 1. A bakers oven comprising a ireboX,the vertical transverse innersootlchamber, the longitudinal rearwardly-extending ilues providing communication between the fire-box and the inner soot-chamber, the baking-chamber having a thin hearth, the forWardly-eX tending longitudinal fines located on the rearwardly-extending longitudinal ilues and between the latter and the thin hearth of the baking-chamber, and leading from the inner `soot-chamber, the vertical side fines, the

transverse lower and upper iiues respectively beneath and above the baking-chamber connected to the vertical side nues, the rear-4 wardly-extending longitudinal ilues located within the -top of the baking-chamber, the transverse rear ilues with which the iiues in the baking-chamber communicate, the vertical` transverse outer soot-chambers, beneath EDVARD A. C. PETERSEN.'

In presence of E. S. KNIGHT, N. V. ALEXANDER. 

